Salmon Fillet With Dilled Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Nonfat sour cream |
| 1/2 | c | Lowfat plain yogurt |
| 3 | T | Dijon-style mustard |
| 1 | T | Fresh dill, snipped |
| Salt | ||
| Pepper | ||
| 1 1/2 | lb | New potatoes, cut in 1/4" |
| slices | ||
| 10 | oz | Fresh spinach, chopped |
| 4 | 4 ounce salmon fillets | |
| 4 | t | Dijon-style mustard |
| 1/8 | t | Salad herbs |
| Black pepper | ||
| 1 | t | Fresh dill, chopped |
| 1 | t | Olive oil |
INSTRUCTIONS
Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or until cooked through. Remove from heat; let stand 5 minutes. Serve with dilled potatoes. NOTES : Calories: 371.6 (20.6% from fat) Fat: 8.5g Cholesterol: 91mg Carbohydrate: 31g Fiber: 3.9g Sodium: 400mg Recipe by: Family Circle 6/24/97 Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug 20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 50
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 506.6mg
Potassium: 274.4mg
Carbohydrates: 5.3g
Fiber: 3.3g
Sugar: <1g
Protein: 3.8g